Halloween is usually all about the candy, but you already know none of the athletes at your party will have anything to do with that nonsense. Try some of these non-traditional (but just as delicious) treats instead!
These Halloween snacks are so healthy it’s scary.
- 1 1/2 cups medium or short grain rice
- 2 cups carrot juice
- 1 cup water
- 1/2 teaspoon salt
- A handful of black olives, for garnish
- A few green bean tips, for garnish
- Boil rice, carrot juice, water and salt for 15 minutes, or until all liquid is absorbed. Let cool to room temperature.
- To make jack o’ lanterns, form small balls (about 2 tablespoons each) out of rice, pressing firmly with hands. (Note: If rice sticks to hands, lightly sprinkle hands with water when rolling.)
- To form eyes and mouths, cut black olives into shapes and press into the rice balls. To make stem, cut a small triangle of green bean and stick into rice ball on top.
Recipe from Apron Strings.
- 1 (8-oz) package light cream cheese
- ¾ cup canned pureed pumpkin
- 2 tbsp. fat free vanilla Greek yogurt
- ¾ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. cloves
- 1½ tbsp. Truvia sweetener
- ½ tsp. vanilla extract
- Cracker of choice for dipping
- Combine all ingredients into a food processor.
- Blend together until combined and creamy.
- Pour into a bowl and serve with Nilla Wafers, gingersnap cookies or graham crackers.
Recipe from Yummy Healthy Easy.
- 4 large bell peppers (look for peppers that sit flat when the stem ends are up)
- 1 lb. raw extra-lean ground beef (4% fat or less)
- 1 tbsp. taco seasoning mix
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 1/2 cup canned black beans, drained and rinsed
- 1/3 cup reduced-fat Mexican-blend cheese
- Preheat oven to 350 degrees.
- Carefully slice off the top (stem end) of each bell pepper; do not discard. Remove and discard seeds. Using a small, sharp knife, cut jack-o’-lantern faces into the peppers, making triangles for eyes and noses, as well as pointy-toothed smiles.
- Place peppers in a deep 8″ X 8″ baking pan, open halves up. If peppers do not sit flat, gently lean them against the pan sides for support. Place stem ends back on top of peppers. Bake until tender, about 25 minutes. Blot away excess moisture.
- Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and sprinkle with taco seasoning. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies have softened, 8 – 10 minutes. Add beans, and cook and stir until hot, about 2 minutes. Remove from heat, add cheese, and stir until cheese has melted and evenly distributed. Cover to keep warm.
- Remove pepper tops, and evenly distribute beef mixture into peppers. Replace tops, serve, and enjoy!